Italian Fettuccine Alfredo with Parmesan

Ingredients

• 12 oz fettuccine pasta
• 1/2 cup unsalted butter cut into pieces
• 1 cup heavy cream
• 1 cup Parmesan cheese freshly grated
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 2 tablespoons parsley chopped

Instructions

1. 1 Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to package instructions.
2. 2 While the pasta is cooking, melt the butter in a large pan over medium heat.
3. 3 Pour the heavy cream into the pan with the melted butter and let it simmer gently for about 3-4 minutes, stirring occasionally.
4. 4 Gradually add the grated Parmesan cheese to the cream mixture, stirring continuously until the cheese is fully melted and the sauce is smooth.
5. 5 Season the sauce with salt and freshly ground black pepper to taste.
6. 6 Drain the cooked pasta, reserving 1/2 cup of the pasta water.
7. 7 Add the drained pasta to the pan with the Alfredo sauce, tossing to coat the pasta evenly.
8. 8 If the sauce is too thick, add a little of the reserved pasta water until the desired consistency is reached.
9. 9 Remove the pan from heat and sprinkle the chopped parsley over the pasta.
10. 10 Serve immediately, garnished with extra Parmesan cheese if desired.